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As autumn settles in, the vibrant hues of acorn squash beckon from farmers' markets and grocery stores alike. This seasonal vegetable is not only visually appealing but also offers a rich, nutty flavor that pairs beautifully with a variety of ingredients. In this recipe, we take the humble acorn squash and elevate it by stuffing it with a delightful mixture of cranberries, pecans, and quinoa, creating a dish that is as nutritious as it is delicious.

Warm Cranberry Pecan Stuffed Acorn Squash

Embrace the flavors of fall with this Warm Cranberry Pecan Stuffed Acorn Squash, a cozy and nutritious dish perfect for festive gatherings or easy weeknight dinners. The combination of tangy cranberries, crunchy pecans, and fluffy quinoa, all warmed with aromatic spices, creates a comforting meal that delights the senses. Enjoy the seasonal bounty and try this recipe tonight for a taste of autumn magic. Save this for later!
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Ingredients
  

2 medium acorn squashes

1 cup cooked quinoa

1/2 cup dried cranberries

1/2 cup pecans, chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

2 tablespoons maple syrup

1/4 cup vegetable broth

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Squash: Cut the acorn squashes in half from stem to bottom and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the flesh is tender.

      Sauté the Aromatics: In a medium skillet, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

        Mix the Filling: In a large bowl, combine the sautéed onion and garlic with the cooked quinoa, dried cranberries, chopped pecans, ground cinnamon, ground nutmeg, salt, and black pepper. Drizzle the maple syrup and vegetable broth over the mixture, then stir until fully combined.

          Stuff the Squash: Carefully remove the roasted acorn squash from the oven and turn them cut-side up. Spoon the quinoa filling generously into each half of the squash, packing it slightly.

            Bake Again: Pour any remaining vegetable broth into the baking pan (to help prevent sticking and to create some steam). Return the stuffed squashes to the oven and bake for an additional 15-20 minutes, until the tops are slightly golden and the filling is heated through.

              Garnish and Serve: Remove the stuffed squash from the oven and let them cool for a few minutes. Garnish with fresh parsley if desired before serving.

                Enjoy your warm and flavorful cranberry pecan stuffed acorn squash!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings